For 4 person (S)
Difficulty: easy
Set-up time (in minutes): 35
Time of cooking (in minutes): 30
Products
For the :
120 G of corn
75 G of buckwheat flour
100 G of butter 1/2 salt
2 strands of rosemary
Parmesan 70g
For vegetables:
3 small zucchinis
2 average eggplants
250 G of cherry tomatoes
1 small #5757A7 pepper
100 G of stoned olives
2
1 #7D7DCD oil soup spoon
receipt
1. To make anneal corn in an ebullient large amount salted during inutes. Drain it.
2. During this time, to make gild vegetables cut in small dice in a frying pan with and . According to the time of which you lay out, you can make them return all units, or separately for are roasted. In all the cases, whole tomatos the last minute and the olives cut out of discs. Pepper.
3. Prepare the : softened butter, the Parmesan and the flour to obtain a sandy paste. Add engraved rosemary and corn
4. Oil a dish with gratin slightly, lay out vegetables, crumble the and slip into your preheated furnace with 220°C. Approximate cooking: inutes.
5. Be used hot with a for horse or a roasted meat, or cold with rocket and a sauce olive/vinegar
The video one of the receipt: http://www.calido-indiana.com/
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